Powerful Cebiche

Preparation info
  • Makes


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Cebiche is one of those dishes with countless variations. This one has all the flavors of the famous Bloody Mary, with tomato juice as the star. A side of fried wonton wraps gives it a beautiful and exotic look, and an unexpected crunchy texture as well.


  • 1 pound shrimp
  • 1 pound calamari, cut into rings
  • 3 cups<


  1. Clean the shrimp and calamari and blanch for 2 minutes in boiling fish stock. Drain and cool.
  2. Cut the fish in 1 x 1–inch pieces. Put in a bowl and mix with the shrimp and calamari. Season with salt and add lime juice.
  3. In another bowl, mix the tomato juice with Worcestershire sauce, rocoto paste, salt, and pepper.
  4. Combine the tomato